Trigoneellafoenum -graecum L otherwise known as fenugreek or methi, is widely used in South Asian and Middle Eastern cuisines.
It has also been used to lower blood glucose. Here are details of three studies showing an effect.
Effect of fenugreek intake on glycemia: a meta-analysis of clinical trials Nithya Neelakantan, Madanagopal Narayanan, Souza RJ, Dam RM published in Nutrition Journal 18/01/14
A multicenter clinical study to determine the efficacy of a novel fenugreek seed extract (Fenfuro TM) in patients with Type Two Diabetes. Verma N, Usman K, Patel N et al. Published in Food & Nutrition
A simple dietary addition of fenugreek seed leads to the reduction in blood glucose levels: a parallel group randomized single-blind trial. Ranade M, Mudgalkar N. Published in AYU 2017.
https://www.ncbi.nlm.nig.gov/pmc/articles/PMC5954247 (this link not working 06/09/20)
Fenugreek aka methi is high in fibre. It supposedly stimulates the secretion of insulin in response to meals and is supposed to reduce absorption of both glucose nd fat.
Bought dried, frozen and fresh methi from https://www.redrickshaw.com/ which despite sounding Chinese, has a lot of Indian ingredients.
Had methi leaves in salads and although several internet sources claimed that the small leaves are bitter, didn’t find that at all. The little leaves look pretty in a salad, too.
The experiment will really get underway when we have some good Indian recipes for the frozen methi.